Grilled asparagus with creamy pasilla chile crema and pasilla compote

Snap the woody ends off the asparagus at their natural breaking point.

Spray the asparagus with oil, turning to coat, and salt.

Grill 5 to 10 minutes, turning often, until crispy and tender.

Slice a medium white onion and saute until softened and browned; add four chopped garlic cloves and stir about a minute until fragrant.

Put half the onion mixture in a small bowl and half in the blender jar.

Stem three pasilla chilies, split and seed them, and cut into quarter-inch strips.

Fry the strips in a touch more olive oil until they puff and lighten, before they smoke; too much makes them bitter. Divide between the bowl and the blender.

To the blender add about half a cup of Mexican crema, about a tablespoon of water and a sprinkling of salt; blend as smooth as possible.

Season the bowl half with a splash of balsamic vinegar and a tiny bit of salt as a compote.

Plate the asparagus, pour the pasilla crema over and top with the pasilla compote.